Recipe by Rose J
The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper, coarsely ground
- 1⁄2 cup unsalted butter, cut into 1/2-inch pieces, chilled
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 2 tablespoons sesame seeds, toasted
- kosher salt, for sprinkling (optional)
Directions See How It's Made
- Combine the flour, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and mustard together with a fork and drizzle over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together. Add the sesame seeds and pulse very briefly (just two or three quick pulses will do the trick; any more and the seeds will break down too much).
- Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 12-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. (The dough may also befrozen for up to a month and then thawed on the counter for about an hour or in the refrigerator overnight.).
- Heat the oven to 375°F Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges and on the bottom, 14 to 17 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.